Mediterranean Grilled Chicken with Herbed Quinoa
Mediterranean Grilled Chicken with Herbed Quinoa
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Herbed Quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 2
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
While the quinoa is cooking, preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates.
⏱️ 5 min•🌡️ 400
- 4
Grill the chicken: Remove the chicken from the marinade, discarding any excess marinade. Place the chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. The exact cooking time will depend on the thickness of the chicken breasts.
⏱️ 15 min•🌡️ 165
- 5
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing. This helps to keep the chicken juicy.
⏱️ 5 min
- 6
Prepare the herbed quinoa salad: In a large bowl, combine the cooked and fluffed quinoa with the diced red onion, diced cucumber, halved cherry tomatoes, chopped fresh parsley, and chopped fresh mint. Drizzle with lemon juice and olive oil. Gently toss to combine.
⏱️ 5 min
- 7
Season the quinoa salad with salt and pepper to taste. If using, gently fold in the crumbled feta cheese.
⏱️ 2 min
- 8
To serve, slice the grilled chicken breasts against the grain and serve alongside the herbed quinoa salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Grilled Chicken with Herbed Quinoa
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Herbed Quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 2
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
While the quinoa is cooking, preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates.
⏱️ 5 min•🌡️ 400 - 4
Grill the chicken: Remove the chicken from the marinade, discarding any excess marinade. Place the chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. The exact cooking time will depend on the thickness of the chicken breasts.
⏱️ 15 min•🌡️ 165 - 5
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing. This helps to keep the chicken juicy.
⏱️ 5 min - 6
Prepare the herbed quinoa salad: In a large bowl, combine the cooked and fluffed quinoa with the diced red onion, diced cucumber, halved cherry tomatoes, chopped fresh parsley, and chopped fresh mint. Drizzle with lemon juice and olive oil. Gently toss to combine.
⏱️ 5 min - 7
Season the quinoa salad with salt and pepper to taste. If using, gently fold in the crumbled feta cheese.
⏱️ 2 min - 8
To serve, slice the grilled chicken breasts against the grain and serve alongside the herbed quinoa salad.
⏱️ 3 min